In a food processor, combine the whole milk ricotta, cream cheese, and vanilla bean paste. Blend until smooth and fluffy, about 30 seconds to 1 minute.

Preheat your broiler on high. Slice the croissants in half and place them cut-side up on a baking sheet. Broil for about 1-2 minutes until they are lightly golden brown.

Place each toasted croissant half on a serving plate. Using the piping bag, pipe the whipped ricotta generously across the top of each croissant.

In a small saucepan over medium heat, melt unsalted butter until it starts bubbling and turns a light amber color. Add honey and allow it to bubble for about 2-3 minutes.

Once the burnt honey is ready, carefully drizzle it over the whipped ricotta on the croissants.

Sprinkle lavender flowers and fresh thyme leaves over the top to finish.